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This is a very mild curry, great for kids. Original version by Pete Evan's.  Hope you enjoy it. 


80 grams cashews
5 cm piece Ginger
6 Garlic cloves
¼ tsp. sea salt
1 pinch saffron threads
2 tbsp. coconut oil
1 kg boneless lamb shoulder, cut into 2.5cm cubes
Sea salt and pepper
1 onion, finely chopped
250mls of lamb stock  (I used vegetable stock concentrate, 1 tbsp. with 1 cup water)
250mls coconut milk
1 cinnamon stick
¼ tsp. ground turmeric
¼ tsp. sea salt
Garam Masala
8 cardamom pods
5 whole cloves
1 tbsp. coriander seeds
2 tsps. Cumin seeds
Coriander to serve
Cauliflower rice to serve
Add cashews to TM bowl and grind into paste, speed 8, 30 seconds. Set aside. Clean bowl.
Add all garam masala ingredients to TM bowl and without MC, heat 3 mins, 120 degrees, speed 1, Add MC and grind 1 min, speed 10. Set aside.
Put the saffron in a small bowl and cover with 2 tbsp. of boiling water. Set aside to soak for at least 10 minutes.
Season lamb with salt and pepper.
Add onions, garlic, ginger and sea salt to TM bowl and chops 3 seconds, speed 7. Add coconut oil and Sauté 3 mins, 100 degrees, speed 1.
Add garam masala, lamb, saffron and water, stock, coconut milk, cinnamon, turmeric and cook 60mins, REV, 100 degrees, speed 1.  Leave MC off put basket on top of lid to prevent splashes.
Season with salt and pepper if it needs.

Remove cinnamon stick and serve on cauliflower rice sprinkled with coriander. 




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